White Memorial Conservation Art and Craft Fair



Another Saturday, another day spent out doors with my husband and grand father in law.  I was more prepared this time and made even more sales, I’m really looking forward to our next show in a few weeks!

The Cuddle-Fish were a huge hit, but the star of the show was the giant donut, it drew a lot of attention to my mini donuts and I almost sold out!  The major changes I made were having more stock and using silly signs instead of individual tags.

Our host, White Memorial Conservation Center, is a massive 4,000 plus acre property covered in trails designed to connect you with nature.  Near the entrance is the visitor center and museum, with disabled birds of prey being cared for out back.  I can’t wait to go back and explore!



Eggplant Caprese Stacks




Working with my mother-in-law has a lot of perks, one of which is always getting new food to try.  Mama Kate brought in some eggplant caprese stacks and immediately after trying it I asked for the recipe.



3 medium eggplants

1 cup mozzarella


Fresh basil leaves

3 eggs

1 cup breadcrumbs

1 cup flour

Nantucket Seasoning (a special blend of spices we get every year)

2 or 3 large baking sheets

Non-stick spray



Wash, peel, and slice eggplants into coins about a quarter to a half inch thick

Slice tomatoes into similar sized coins if possible, or enough to be evenly dispersed among stacks

If using fresh mozzarella cut that into coins as well, if you’re resorting to using string cheese like I did, have your husband “string” about a cup of cheese.

Set up breading stations, you’ll need one for flour, one for breadcrumbs, and one with the eggs, add a dash of Nantucket Seasoning to each

Get a helper if you can, someone unafraid of a messy job.



Preheat oven to 350 degrees, spray sheet pans with non-stick spray

Toss eggplant coins in flour, cover in egg wash, toss in bread crumbs, set down on baking sheets.  Do this to half of the eggplant coins as the other half will be used to top the stacks.

Place down the next layer, a mozzarella coin on each eggplant.

Next tomatoes

Then basil leaves, be generous with them, there’s nothing like tomato and basil together

With the remaining eggplant; toss in flour, then eggwash, then breadcrumbs, then top every stack with one

Bake in the oven ten minutes per side (or until browned and sizzling)

Allow to cool for a few minutes and enjoy!





Clocktown Arts & Crafts Fair


My husband and I spent a beautiful day in Thomaston at the Clocktown Arts & Craft fair with his grandfather.

Ken Killer of AKA had been making ornaments for twenty two years, they hand scroll ornaments made of recycled Christmas trees found right here in Ct. We showed off some projects in the works along with finished pieces.  Cuddle-fish, cronuts, and cozy jars were my focus. As the holidays come closer I’ll also be showing some ornaments.
The fair was on the Thomaston Green under the constant chiming of the clock tower.  The weather was brisk but comfortable, the people were delightful and took their time at the table talking and getting to know us.

The highlight of our day was when an eight year old ran up to our table and said “would you like a cup of lemonade it’s only twenty five cents and I deliver!”  Obviously we had to buy a few cups!